The perfect dip for roasted veggies, grilled meat or fries, or spread for sandwiches and burgers, this flavorful sun-dried tomato aioli is absolutely delicious and ready in barely 5 minutes!
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Why you'll love this recipe
- I love this sun-dried tomato aioli as it adds a ton of flavor without needing a lot of it! A small portion enhances so many different dishes like burgers, wraps and sandwiches, grilled veggies, this smoked cauliflower or potato recipes. It's rich and delicious, garlicky, lemony and simply delicious.
- It's so easy to make! I decided to make this recipe with pre-made mayonnaise instead of a raw egg and oil like my very popular Dijon aioli, to make it even easier and quick. Most of the ingredients are probably already in your pantry.
- It's a great way to use leftover sun-dried tomatoes. Have you ever made a recipe like my sun-dried tomato frittata, and have a bit of the tomatoes left in the jar not sure what to use them for? Making this aioli is perfect for them!
Key ingredients and variations
- Mayonnaise: to keep this recipe very simple, this aioli isn't traditional, I decided to make it mayo-based instead of a raw egg yolk and oil, but if you prefer to make it more "authentic", you can replace the mayo with an egg yolk (pasteurized) and about ½ cup of avocado oil. Olive oil works too, just use a light or mild one as regular olive oil has a strong taste and could be overpowering the aioli.
- Garlic: an aioli without garlic isn't an aioli! Did you know "ail" means garlic in French? Use 1 to 2 cloves depending on their size, you can use more if you wish too.
- Sun-dried tomatoes: I used jarred tomatoes in oil over dried ones. I think they work great for this recipe as they're more flavorful and the oil is usually seasoned. Make sure to drain the tomatoes but a little oil is totally fine. They'll blend better if they're chopped.
- Dijon mustard: to me it's an essential ingredient to this aioli, it adds so much flavor.
- Lemon juice: it cuts through the richness of the sauce, use fresh lemon juice for the best taste.
- Salt and pepper.
How to make sun-dried tomato aioli
- You'll need an immersion blender (also called stick blender or hand blender) with a wide mouth jar or cup for this recipe. If you don't have one you can use a food processor instead.
Combine all the ingredients together.
Using the immersion blender, blend until smooth or preferred consistency.
More condiments to try
Tips
- Use good quality ingredients for this recipe to get the very best tasting sauce. Good mayo, fresh garlic, fresh lemon juice are a must.
- Storage: homemade sun-dried tomato aioli will store in the fridge, sealed for up to 10 days.
- Make sure to move the immersion blender around to get all of the tomatoes, you might need to use a spatula to scrape down the sides in the middle of blending.
- If you wanted to add a little heat, you could add a pinch of cayenne pepper or a few red pepper flakes.
Frequently asked questions
My aioli is too thin, how do I fix it?
If it comes out thin, you might have added too much lemon juice, add a little more mayo and Dijon. The aioli will also settle and get firmer in the fridge.
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Sun-Dried Tomato Aioli
Ready in barely 5 minutes, this easy sun-dried tomato aioli is delicious. Mayonnaise-based mixed with a handful of ingredients.
Equipment
- wide mouth jar
- Immersion blender or food processor
Ingredients
- ½ cup mayonnaise
- 1-2 cloves garlic crushed or minced
- ½ tablespoon Dijon mustard
- 3 tablespoons sun-dried tomatoes in oil, drained and chopped
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt more or less to taste
- ⅛ teaspoon black pepper more or less to taste
Instructions
- Add the mayonnaise, garlic, Dijon mustard, chopped sun-dried tomatoes, lemon juice, salt and pepper to a jar wide enough to fit an immersion blender.
- Place the immersion blender into the jar, turn on and start blending lifting the blender just a bit, and back down, circling around, repeating until the aioli is fully combined. You might need to use a spatula in the middle to scrape down the sides. Lift the blender completely out, and carefully scrape aioli left behind.
- Use as you wish, or store in the fridge for up to 10 days. Enjoy!
Notes
- Recipe yields a little over a ½ cup of sun-dried tomato aioli.
Nutrition
Serving: 1tablespoon | Calories: 102.1kcal | Carbohydrates: 1.6g | Protein: 0.5g | Fat: 10.6g | Saturated Fat: 1.6g | Polyunsaturated Fat: 6.3g | Monounsaturated Fat: 2.4g | Trans Fat: 0.03g | Cholesterol: 5.9mg | Sodium: 174mg | Potassium: 74.3mg | Fiber: 0.3g | Sugar: 0.9g | Vitamin A: 26.6IU | Vitamin C: 2.3mg | Calcium: 4.9mg | Iron: 0.2mg
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